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Baked egg dish - getting it cooked through

Enso | Nov 17, 2011 06:18 AM

I make a dish that is a dozen eggs mixed with vegetables, meat, and cheese (I vary the particulars).

This mixture gets cooked in 2 extra large muffin tins... so, it works out to 1 egg per cup, plus the other ingreds.

Usually, the center cooks enough slower than the edges, that I have to flip them over. I would like to get rid of this step. (I also want to NOT have to stir part-way through, and JIC someone was thinking of suggesting it, a water bath is not an option.)

I don't know enough about the science of baking, and am wondering if those with some greater expertise could share whether you think any of these methods would help:

* Raise the oven temp.
* Lower the oven temp.
* Heat the veg/meat a bit in the microwave before adding to the eggs
* (Your alternative suggestion here)


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